Hot Salmon Rillettes
An Original Recipe by Lorraine Elliott
Preparation time: 40 minutes (mostly taking the salmon off the bone, this will be less if you use salmon fillets)
Cooking time: 15 minutes
- 1 bag of salmon offcuts (about 1 kilo or trimmings nets you around 500g of salmon once taken off the bone)
- 50g/1.7ozs. butter
- 4 sticks of spring onion, finely chopped and white and green separated
- 1 lemon, finely zested
- 4 tablespoons sour cream
- Smoked salt (to taste)
- 1/4 teaspoon smoked paprika (or to taste)
Step 1 - I had about 1 kilo of salmon offcuts not including the heads. Place the offcuts in a wide saucepan and cover with water and bring to a gentle simmer with 3 slices of lemon. Simmer for 5 or so minutes until cooked through. You can keep the water for soup but you won't need it any more.
Step 2 - Let the salmon pieces cool for a few minutes and then remove the flesh. You won't need the skin for this recipe but you can use the white fatty flesh (which is so luscious) as well as some of the fat. Remove all the bones. Try and remove as many bones as you can.
Step 3 - Heat the butter and saute the white part of the spring onion on medium heat for a few minutes until soft. Remove from the heat and then add the fish and the green onions and stir (you'll probably come across some of the salmon bones then too). Add sour cream and season. Serve hot, warm or cold. It's good all ways.